• Journal of the Korean Society of Tobacco Science
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• v.32 no.1
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• pp.1-11
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• 2010

This study was carried out to investigate the influence of stem materials such as black stem on the quality of expended stem and cigarettes. Normal and black stem were separated by tobacco scan and then, those stems were expanded after treating with their respective stem casings. Total sugar, ether extract, ash contents and pH were slightly low in black stem compared with normal stem. However, the number of bacteria and fungi ratio were remarkably higher in black stem than that of normal stem. As compared with normal stems, ratio of rushed stem in rolled process was approximately 2 times higher in black stem with the consequency that the filling capacity of black stem was decreased. The ratio of large particles (> 3.35 mm) of expanded black stem showed decreasing tendency and small particles rate (1.40 mm <) was increased compared with normal stem. When expanded stems were prepared using stem containing 5 levels (0, 10, 20, 30 and 100 %) of black stem, the filling capacity was decreased and static burning rate was significantly decreased with increasing expanded black stem rate. However, the weight and hardness of cigarettes were slightly increased with increasing expanded black stem rate. The contents of phenol compounds, aromatic amines and carbonyl compounds in the cigarette mainstream smoke from the cigarette which was manufactured with various ratio of expended black stem, were gradually increased with increasing expanded black stem rates. Also, the cytotoxicity and the mutagenicity of the TPM were significantly increased with increasing expanded black stem rate. The sensory test result showed that cigarettes blended with 10 and 30 % level of black stem rate was exhibited significantly high sensory attributions such as off-taste, impact, hotness, bitterness and irritation as compared with cigarette blended with normal stem, while smoke fullness and cleanness were slightly decreased with increasing expanded black stem rates. The number of brown spots on cigarettes paper was 2 to 3 times high in cigarettes containing black stem than that of cigarette made from normal stem and were high with increasing black stem rate. The overall assessment in this study suggest, that black stem should not be used because of bad quality of expanded stem and high toxicological activity of cigarette mainstream smoke.

• Journal of the Korean Society of Tobacco Science
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• v.21 no.2
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• pp.144-151
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• 1999

This study was carried out to compare the change physico-chemical properties in the 10 grades of Burley leaf tobacco expanded by $CO_2$. The filling capacity of AB3T was increased from 5.44cc/g to 9.52cc/g with the expansion rate 75.0% and that of CD3W was increased from 5.57cc/g to 10.16cc/g with the expansion rate 82.4%. But the rate of cut tobacco longer than 3.36 mm decreased from 77.2% to 49.9% and from 67.3% to 41.2% in grade B1T and C1W, respectively. The contents of nicotine and total volatile base in the of expanded cut tobacco decreased 11.9% and 10.4% respectively. The contents of onganic acids, except oxalic and palmitic acid, essential oil, amino acids, nicotine, tar and ammonia contents in the cigarette smoke decreased by expansion procecs. These results suggest that expanded tobacco was very useful to make less irritative cigarettes.

• Journal of the Korean Society of Tobacco Science
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• v.11 no.1
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• pp.93-102
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• 1989

The optimal condition was investigated to make for good quality of Burley tobacco during the toasting. A complete factorial design (3$\times$3) and rotatable central composite design were used in this study. Based on the results obtained, it would be possible that 1) methyl-pyrazine other than pyrazine compounds is assumed to play an important role in the improvement of smoke taste. 2) filling value of Burley 21 leaf can be increased by 5~10 % 3) fragility index can be increased by about 5%. 4) total volatile base can also be reduced by about 10% and 5) the aroma and favorable taste of the Burley tobacco can be Improved by toe optimization the amount of sugar added and the toasting time and temperature.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.1
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• pp.31-39
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• 2001

This study was carried out to investigate the changes of physical and chemical properties and the usability of long-term stored leaf tobacco. The physical chemical properties of the flue-cured and burley leaves produced in 1993, processed in 1994 were analysed from Nov. 1996 to Nov. 1999. The pH and moisture content in leaf decreased slowly until 4 years’storage after processing, while those of leaf changed little thereafter. However, total sugar content continuously decreased until 5 years after processing. The filling capacity increased and shatter resistance index decreased in long-term stored leaf. The sensory test, cilia stasis and the chemical components of cigarette smoke had no significant differences between short and long-term stored leaves. When the processed leaves were stored till 5 years after processing, there were no deteriorative effects on quality and usability of leaf tobacco. Therefore, it is considered that the processed leaf may be stored for 5 years or more under the inevitable situation.

• Applied Biological Chemistry
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• v.22 no.1
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• pp.58-63
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• 1979

The solvent extracting of the tobacco has been carried out in order to find out any effects for the removal and/or reduction of nicotine from tobacco without affecting the tobacco flavor. We have now completed the physico-chemical characterization of the solvent untreated/treated tobaccos and 2) the contents of the tar and nicotine in the smoke. The results obtained ate like followings; 1. 3% alcohol extraction reduced the total nitrogen content for the Bright by 36.4%. However, it could not reduce the sugar content. 2. Nicotine content in tobacco leaves was inversely proportional to the dipping time Essentially same results were obtained in anacidic solution and even in a solution containing both alkali and acid. 3. Derivative thermogravimetric(DTG) curves indicated test extraction was effective by removing tobacco leaf components which could decompose or volatilize between the temperature of $150^{\circ}C\;and\;350^{\circ}C$. 4. 3% alcohol extracted leaf have the substantial improvements as following; (1) bulk filling power of 10% and 24% for Burley and Bright tobacco, respectively, (2) combustibility shortening of about 3 minute and 2 minute for Burley and Bright tobaccos, respectively, (3) reduction ratio(%) of nicotine was found to be shout 61.5% and 54.5% for Burley and Bright tobacco, respectively, (4) reduction ratio (%) of tar was obtained to he about 25% and 15% for Burley and Bright tobacco, respectively.

• Journal of Korean society of Dental Hygiene
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• v.12 no.3
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• pp.553-562
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• 2012

Objectives : The purpose of this study was to examine actual conditions of smoking and alcohol drinking behaviors among high school students, so that it could recognize possible harmful effects of smoking on oral health and could give positive motivations for students to quit smoking and drinking. Methods : This research was based on self-filling survey which 1,385 high school students in metropolitan area in Korea from September 5 to October 28, 2011. Surveyed data were analyzed by descriptive statistics, ${\chi}^2$-test and logistic analysis using SPSS WIN 12.0 program and its signification level was 0.05. Results : 1. As for smoking rate and drinking rate, boy students accounted for 11.6% and 25.4%, thereby having been higher than girl students(p<.001). It was the highest in over 180 cm(16.0%, 35.0%, p<.001) for height, in 60-under 70 kg for weight(13.4%, 23.5%, p<.001), and in a case of profession for mother's job(13.8%, 28.4%, p<.005). 2. The perceived oral symptoms had relationship with the less than 10 cigarettes of smoke (OR=2.41; 95% CI:1.31-4.41), more than 11 cigarettes of smoke (OR=3.16; 95% CI:1.42-7.00) and more than 1 bottle of alcohol (OR=1.75; 95% CI:1.00-3.06). Conclusions : This result implies that adolescents' smoking and drinking have correlation with oral health status, which makes uncomfortable sense felt given chewing along with the pain in teeth and gum. Based on the above findings, a school or community needs to reinforce education for preventing smoking and drinking and to offer environment available for practicing anti-smoking and anti-drinking plan, in order to reduce adolescents' smoking and drinking.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.2
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• pp.143-150
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• 2000

This study was carried out to investigate the effect of storage period on the physico-chemical properties of tobacco leaves expanded by $CO_2$. The flue-cured and burley tobacco leaves produced from 1996 to 1999 were processed, and stored for that year or 3 years in processing plant. As compared with 1996 crop, the expanded rate of flue-cured tobacco leaves in 1999 crop was higher approximately 18%, while that of burley was higher about 10%. The filling capacity of cigarettes was decreased as storage time became shorter, but the combustibility was improved. The rate of large particles (over 3.36mm) of expanded tobacco showed decreasing tendency as the storage period became longer. The change rate of chemical contents in tobacco leaves between before and after expansion had no significant difference among corp years. The tar and CO contents of cigarettes smoke were reduced in the case of flue-cured tobacco leaves as storage time became shorter, while they were slightly increased in the case of burley tobacco leaves. The ammonia content of burley leaves was decreased remarkably in 1996 and 1999 crop.

• Fire Science and Engineering
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• v.28 no.4
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• pp.14-20
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• 2014

The purpose of this study is to analyze combustion patterns by filling a specific container with a flammable liquid and performing combustion tests in a divided space. The container used for the test is made of plastic, 20 mm in depth and 150 mm in width. After the liquid was ignited, its combustion process was photographed using a digital camera and video camera. It was found that in the case of benzene, the flame reached its peak at the fastest speed about 60 s while in the case of alcohol, the flame reached its peak at the lowest speed about 360 s, which is approximately six times slower than the benzene. In most cases, when the flame reached its peak, smoke generated was dark as the plastic container and flammable liquid were combusted simultaneously. After completion of the combustion, it was possible to sample oil vapor from all flammable liquids excluding soybean oil as a result of the examination of oil vapor using a crime investigation tube. That is, it can be seen that there is significant difference in flame propagation speed, pattern, etc., depending on the combustible substances.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.35-42
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in burley leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3T, B1T, C1W and D3W) were stored during 24 months (May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. pH values of four grades, and Yellow(b) of A3T and BIT were also significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and that of the panel sensory attributes. The ratio of maximum change in irritation attribute was larger than that in taste attribute during aging. The calculated irritations of 18～24 months aging for A3T and B1T were significantly lower than zero-aging, while those of C1W and D3W were not significant among aging periods. The panel irritations of 12～15 months aging for four grades were low tendency. The results suggest that decrease of aging period for thin leaf from 21～24 to 12～15 months may be beneficial to save storage cost in burley tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.